Breakfast Pizza with Kale Pesto and Sun Dried Tomatoes

This post is sponsored by DeLallo – we are using SEVERAL of their products here, but most importantly, the pizza crust!

Whoa-ho-hoooo. THIS.

This what my best breakfast dreams are made of.

Like, maybe I’m biased, but seriously – has kale pesto ever looked so delicious and, uh, NOT-kale-pesto-y? But there it is. Kale. On a breakfast pizza. This is cheesy breakfast perfection and I love it so.

Most of the recipes for Pinch of Yum get made at least twice: once for real life dinner and once for the blog. But every once in a while we get a recipe that sticks around for longer than average because it is either A) a little bit more tricky to master, or B) so absolutely life-changing that it MUST be made again and again and a– yes, that, forever, x100.

This recipe was both A and B and I am not one percent mad about it. To be specific, we made it a total of six times. HELLO. Six times.

Now please behold this soft, runny egg on your breakfast pizza.

You know those times (or that one time? singular?) when you’re going to “make your own pizza” and it’s exciting and sparkly and ambitious, and you buy all the stuff and you feel awesome about being so homemade, but then you bake it and think that your pizza life might be tastier if you had actually just ordered, because, ew, the homemade crust is like cardboard and the cheese didn’t melt right?

Pizza slash pizza crust is hard to master. It just is.

Since we’re twins about this stuff, I know that you and I are in the same boat of NOT HAVING TIME, or interest, for that matter, to sit around all day and do whatever secret thing it is that legit pizza dough makers do to get their dough so amazingly crispy on the outside // soft and chewy on the inside // just generally better tasting than ours. Like, I don’t know, it’s probably not that hard but IT PROBABLY IS so just let me for a minute.

The good news of the day is that the fantastic pizza dough makers at DeLallo have packaged their secrets into this super easy, super quick (45 minutes! LESS THAN AN HOUR!) Italian Pizza Dough Kit that is literally changing my life to the point where I might lose my first-name-basis customer status at the Papa Murphy’s that is dangerously close to my house.

I swear, DeLallo puts pizza fairy dust in here (except not in a weird way, because all the ingredients here are simple, clean, and good including superfine flour that gives it a fresh-bread-like taste with a crispy exterior – ummm yes). It is far superior to any homemade crust I’ve ever had before. The only thing you need is water, friends. WATER.

WE CAN DO THIS.

Once the crust is made, the rest is easy history.

Kale pesto, revisited. Sun dried tomatoes. Cheese. And then you get to crack those eggs on top of the pizza which is really a fun and exciting thing for us basic girls.

We served this with a bowl of fruit and some green smoothies to round out the whole experience. Does that even work? Don’t care. Hurry uppppp and make this!

You can grab a DeLallo Italian Pizza Dough Kit with their authentic superfine flour by ordering HERE on their website.

Preheat the oven to 500 degrees, or the hottest temp your oven can handle. Hot = good for the crust.

Divide into two pieces. Stretch one of the pieces into a 14-inch round pizza (I didn't measure, I just stretched till it was starting to get thin in the middle), coating with flour to prevent sticking. Transfer to a baking sheet, pizza pan, or baking stone. Freeze the other piece of dough for a future pizza.

Spread the pizza with the kale pesto (you might not need ½ cup depending on how thick your pesto is - just spread it until you get a thin layer on each pizza). Arrange the sun dried tomatoes in an even layer over the pesto and top with cheese. Make three or four small wells in the cheese to make room for the eggs. Crack the eggs and arrange them (raw) among the top cheese layer.

Bake the pizza on the highest rack for 6-10 minutes, until the crust is baked, the cheese is melted and bubbly, and the eggs are cooked to your liking (I like the yolks to be soft). Remove from oven, let it stand a few minutes, and cut into slices. YUM!

Notes

The timing on this is critical if you want soft eggs and perfectly browned cheese. Try not to open the oven too much because the super high heat is really good for the crust. I found it worked best to literally watch through the door of my oven for the last few minutes to make sure that the eggs were done to my liking and the cheese didn't get too brown. Keep in mind that the eggs will firm up just a little even after you remove from the oven. One time I left it in just two minutes too long and it quickly went from under-done to over-browned cheese with hard egg yolks (not awesome). All that to say, you may need to watch it and adjust depending on your oven temp and circulation.

Add meat if you want! We made this with both sausage and chorizo and it was tasty!

The yield totally depends on how much pizza you want to eat. We made these same size pizzas with our friends on a Saturday night not too long ago, and we almost finished both pizzas between the four of us. But when I made this for a brunch with Bjork's parents, we didn't even finish the ONE pizza between the four of us. So it really depends!

72 Comments (page 1)

I have had the homemade pizza let down experience WAY TOO MANY TIMES. Insert sad face emoji HERE.
I had ZERO clue that DeLallo made PIZZA CRUST. !!! I NEED NEED NEED!
And pizza for breakfast, WITH EGGS? This is my dream life in sliceable form. Pinned!

So I might lose basic points for this but I’m not a big egg person, I just don’t like the texture. But I can definitely get on board with kale pesto and sun dried tomatoes!! Add some hot sauce and I’m in 🙂

I have a confession to make – I have never bought pizza dough mix or premade pizza dough. I made my first pizza when I was 12 for my birthday party (it was far from perfect, but it worked) and since then I always make my own pizza dough. But I like the shortcuts as well. This dish is perfect for a weekend brunch, I love!

Pizza for breakfast, does the life get an better than that. Usually the crust is the longest step in pizza making, but with DeLallo the problem is solved. About the topping – once I saw a cracked egg I was sold.

Six times?! I would have given up, so props for your perseverance. I’ve had mixed luck with homemade dough. For whatever reason, Chicago deep dish, while ridiculously time consuming, seems to work. But then I go to make what should be a simple pizza crust and half the time it doesn’t cook through. Sooo…I may be cheating next time and pawning this stuff off as homemade!

The pizza kits are new so I don’t think you can buy them in stores yet (I haven’t seen them at my regular grocery store that carries DeLallo). But you can buy them online and they are pretty awesome. 😀 Thanks Brittany!

I am going to serve this the next time we have people over for brunch! It is sophisticated and interesting enough for brunch and I can easily only put meat on half to please both the meat eaters and vegetarians.

I'm so thrilled that today's post is post is sponsored by my favorite fruit of all time -- those golden, juicy, and delicious Opal apples. Major virtual high five to Opal apples for being amazing to eat and extra-amazing to eat in salads like this one. You guys, I can't even. POMEGRANATES :: RED QUINOA :: PISTACHIOS :: GOAT CHEESE :: PICKLED BEETS IF YOU CAN HANDLE IT :: OPAL APPLES :: BABY SPINACH BUT NOT TOO MUCH BABY SPINACH :: LIGHT CHAMPAGNE VINAIGRETTE. *head massage emoji* I need to address something with you, though. As you're going to see in…

Blueberry Muffins made with wholesome whole wheat, frozen wild blueberries, and honey. And a spoonful of butter glaze to make the whole thing pretty. THIS IS REAL LIFE. We're not quite at the point yet where good blueberries are showing their little faces in the grocery stores or farmer's markets here way up in da good ol' northland of Minnesota. I mean, like, farmer's market? We just got dumped on with snow. In March. Even though my first reaction to the Winter That Won't Stop is a nice little puddle of self-pitying crocodile tears (or a quick exit to California which…

This is one of those times where I'm going to write about something that I've been eating all day. Or, um, all week. Two weeks? No matter. I've loved every sticky second. Cause THESE PECAN PIE BARS ARE GOOD. I take my dessert bars very seriously, and I just couldn't quite get it right the first one million times I made them. Too runny, too brown, too buttery. Or not. So, what happened was I made them again. And again and again and again. Cause that's what food bloggers do. They eat maple pecan pie bars for the greater good…

I have a farmer friend. His name is Tyler. Our visit to his farm revealed a few things: Farms are pretty. Don't wear sandals on the farm. Fainting goats are so weird but hilariously cute. I will have a piglet for a pet someday. Tyler cooks. That's right. Farmer T cooks. And when Farmer T cooks, he doesn't forget dessert. I would go so far as to say that they were the best s'mores bars I've ever had, ever, and I don't take that statement lightly. That's why I made them myself within 24 hours of returning home, shortly after showering…